Fluffy, moist Vegan Mini Bundt Cakes. Made with few ingredients, these mini bundt cakes are perfect for busy mornings or when a dessert is needed in a hurry.

Perhaps the most beautiful thing about cooking and baking is that I get to experiment and learn new things every single day. For example, I didn’t know until a few days ago that you can make a dessert using a blender. Do you want to enjoy a dessert but unfortunately, time isn’t by your side? Don’t worry! I have the perfect recipe for you.

Ingredients:

250 g gluten-free flour blend

150 g whole-wheat flour

1 banana

400 ml almond milk

2 tbsp cocoa powder

1/2 tsp ground cinnamon

1 tsp baking powder

a pinch of salt

Add all the ingredients into a blender and blend until everything is smooth and well combined.

Grease a mini bundt cake pan and spoon batter into each cake mold, approximately 3/4 full. Bake for 25-30minutes. Cool in pan for 5 minutes, then transfer to a wire rack.

***If you prefer a sweeter taste, you can add your favorite sweetener to the batter. I didn’t add any sweetener because the gluten-free flour blend was already sweetened.